Answer to Roast Beef Eye of Round Question

Question: What is the difference between a boneless eye round and a rib eye? And can it be marinated in marsala wine before cooking? Any recipes will be appreciated.

The eye of round is a cut from the round steak section of a beef hind quarter.

A round steak actually has 3 different "cuts" in it that you can buy at the grocery store. The bottom round (which can be labeled a London Broil roast, the top round (usually a steak), and the eye of round (sold either as a roast or a steak).

Of the 3 parts of a round steak, the eye of round is the most tender. (BUT, it is NOT as tender as a rib eye).

The rib eye, either roast or steak (both are always boneless) come from the front quarter of the beef, from the area of the backbone. It is often considered one the best and most tender cuts of beef, along with the Porterhouse steak, T-Bone steak, and the filet mignon (beef tenderloin).

I personally like a porterhouse or filet mignon better than a rib eye.

I assume you are cooking either the rib eye or eye of round as a roast, so I included one recipe for both as a roast. (I don't think a rib eye steak needs to be marinated personally, because it is very tender to start with.)

All of the recipes I have seen using a Marsala wine marinade have been for veal or poultry, but I think it could be used for either one of these beef cuts.

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